At Hai Street Kitchen and Co. in Philadelphia, Japanese sushi gets a new spin.

"We wanted to make Japanese food, with a different concept," said Patrick Hughes, U.S. regonial manager. "Our goal was to create a fun street food."

And that's exactly what they did here. Only one of two Hai Street Kitchens in the world (there's another one in London), this location, although primarily a take-out spot with a few stools along a bar, offers Japanese burritos.

Japanese burritos? Huh?

"It's a new version of sushi," Hughes said.

Using nori rolls covered in rice — white or brown that pop out of a sushi robot ready for rolling — just like in a typical sushi roll, this version makes them the size of a hand-held burrito. It's a huge sushi roll that really is the perfect street food.

Flavor — It's safe to say the flavor here is Asian with a Mexican twist.

Although most rolls are Asian inspired — this concept was created by Genji executive chef Takao Iinuma, a company that provides Japanese sushi to Whole Foods markets — there are a few Mexican-inspired options.

The Mexican — mexican grilled pork belly with tomatillo salsa, spring mix lettuce, carrots, sauteed onion and green papaya salad — is one such option. Some sauces, including the tomatillo salsa and chimichurri are also inspired by Mexican fare.

But if you're more in the mood for traditional sushi flavors, there are plenty of choices to choose from as well.

Choose from several homemade sauces including the black pepper teriyaki and the spicy mayo.

Then pick four toppings of fresh vegetables.

You can choose either romaine lettuce, cucumbers, carrots, red onion, asparagus, pickled mango roasted beets and more. You can choose more than four, Hughes said, but four makes it an easy number.

And finally, finish off with a crunch.

Either fried garlic pieces, fried shallots or Yucca chips go on top before your burrito is rolled.

Pretty simple really.

And if you're not into nori, you can either get a rice or salad bowl. Either way, it's still all of the freshest ingredients around, just as if you put it in a roll, Hughes said.

Drinks/sides — All of the drinks are homemade, too, Hughes said. The sweet green tea, lemonade and hibiscus iced tea are all made there.

They also have boxed water. Boxed water comes in a carton much like milk. A company based out of Michigan, this sustainable product fits in well with the restaurant's all-natural theme.

Sides, which are also super-fresh, include Hai Street Chips with wasabi guacamole, sweet corn tempura and miso vegetable soup.

Advice — Since the restaurant is only in its fourth week being open in Philadelphia, lunch can be a hectic time to come out. Lines have been known to snake out onto the sidewalk and go on and on. And people don't give up, they'll wait an hour for their burrito if they have to.

So the best time to come is before the lunch rush at around 11 a.m. or after it at around 3 p.m.

Hughes said a plan is in the works to expand and franchise Hai Street Kitchen throughout the Philadelphia region. And coming to the Garden State is definitely on their agenda.